Ingredients
| 1 | box (8 oz) uncooked manicotti shells (14 shells) | | 2 | cups shredded Italian cheese blend (8 oz) | | 1/4 | teaspoon crushed red pepper | | 1 | container (15 oz) ricotta cheese | | 1 | box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry | | 2 | cloves garlic, finely chopped | | 1 | egg, slightly beaten | | 1 | jar (25.5 oz) Muir Glen® pasta sauce (any flavor) |
Preparation Directions
| 1. | Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. | | 2. | In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil. | | 3. | Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. | | Increase first bake time to about 45 min. |
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| The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead. |
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